My relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they'd love. When I served this at my Christmas buffet, there wasn't a sprout left in the bowl!
—Carol Bess White, Portland, Oregon
Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce.
—Mary Jane Jones, Williamstown, West Virginia
Ordinary brussels sprouts get jazzed up with a sweet, tangy sauce in this festive side dish. Even those who normally steer clear of sprouts will ask for seconds of these!—Holly Scarborough, Melbourne, Florida
Take a break from ordinary steamed brussels sprouts by combining them with raisins and a slightly tart dressing. Thinly slicing the sprouts makes them appeal to people who normally don't like the texture.—Michaela Rosenthal, Woodland Hills, California
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. —Tangee Zayas-Thaler
Silver Lake, Ohio
For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.